Spicy Chuck-Wagon Soup

• 2 tablespoons all-purpose flour
• 1 tablespoon paprika
• 1 teaspoon plus 1 tablespoon chili powder, divided
• 2 teaspoons salt
• 1 teaspoon garlic powder
• 1 boneless beef chuck roast (3 pounds), cut into 1-inch pieces
• 1/4 cup vegetable oil
• 2 medium onions, chopped
• 1 can (28 ounces) stewed tomatoes, undrained
• 1 can (10-1/2 ounces) condensed beef broth, undiluted
• 1 bay leaf
• 1/4 to 1/2 teaspoon cayenne pepper
• 5 medium red potatoes, cubed
• 4 medium carrots, sliced
• 1 can (11 ounces) whole kernel corn, drained

1. In a large resealable plastic bag, combine the flour, paprika, 1 teaspoon chili powder, salt and garlic powder. Add beef, a few pieces at a time, and shake to coat.
2. In a large soup kettle, brown beef in oil in batches. Stir in the onions, tomatoes, broth, bay leaf, cayenne and remaining chili powder. Bring to a boil. Reduce heat; cover and simmer for 30 minutes, stirring occasionally.
3. Add potatoes and carrots. Cover and simmer 35-40 minutes longer or until meat and vegetables are tender. Add corn and heat through. Discard the bay leaf before serving.

flour, paprika, chili powder, salt, garlic, chuck roast, vegetable oil, onions, tomatoes, condensed beef broth, bay leaf, cayenne pepper, red potatoes, carrots, whole kernel corn

Taken from www.tasteofhome.com/recipes/spicy-chuck-wagon-soup/ (may not work)